Roasted sweet potato and beet rounds bring a caramelized, earthy sweetness that anchors this whole board, and they pair beautifully with the cool, tangy coconut herb dip brightened with lemon, garlic, fresh parsley, and chives. Thinly sliced salami and ruffled prosciutto add a salty, savory contrast, while briny green olives, crisp cucumber, and crunchy carrot sticks keep things fresh between bites. Juicy grapes, strawberries, and blueberries scattered throughout give the spread pops of color and natural sweetness, making it as good to look at as it is to eat. Everything here comes together with simple roasting and slicing, no fussy technique required, so it's easy to build ahead and let people graze. It's a naturally satisfying, produce-forward spread that fits neatly into a gluten free gathering.
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Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Arrange the sweet potato rounds on one half of the sheet and the beet rounds on the other half. Drizzle 1 tbsp olive oil over the sweet potatoes and 1 tbsp olive oil over the beets, then sprinkle each with 1/4 tsp fine sea salt.
Roast the vegetables for 20–25 minutes, flipping once halfway through, until the sweet potato rounds are tender and lightly golden at the edges and the beet rounds are tender when pierced with a fork. Transfer to a wire rack and let cool for at least 10 minutes before placing on the board.
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